Risotto With Asparagus

Keto Mushroom Risotto

Keto Mushroom Risotto

Ingredients

• 1/2 head cauliflower
• 3 tablespoons (42 g) butter
• 1 cup (70 g) sliced mushrooms
• 1/2 medium onion, diced
• 1 teaspoon minced garlic or 2 cloves garlic
• 2 tablespoons (30 ml) dry vermouth
• 1 tablespoon (6 g) chicken bouillon granules
• 3/4 cup (75 g) grated Parmesan cheese
• guar or xanthan
• 2 tablespoons (7.6 g) chopped fresh parsley

Method

1. Run the cauliflower through the food processor using the shredding blade
2. Put the cauliflower in a microwaveable casserole dish, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 7 minutes
3. While the cauliflower is cooking, melt the butter in a large skillet over medium high heat and add the mushrooms, onion, and garlic and saute them all together
4. When the cauliflower is done, pull it out of the microwave and drain it
5. When the mushrooms have changed color and are looking done, add the cauliflower to the skillet and stir everything together
6. Stir in the vermouth, bouillon, and cheese and let the whole thing cook for another 2 to 3 minutes
7. Sprinkle just a little guar or xanthan over the risotto, stirring all the while, to give it a creamy texture
8. Stir in the parsley and serve

Makes 5 servings

1. Each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 6 grams of protein